If you’re craving a dish that bursts with bold, aromatic flavor and a touch of heat, this Black Pepper Chicken Recipe is your new best friend in the kitchen. Juicy chicken pieces cooked to perfection, enveloped in a savory sauce balanced with soy, garlic, and the unmistakable kick of coarsely ground black pepper, make every bite a delight. Whether you’re whipping up a quick weekday meal or impressing guests with a home-cooked classic, this recipe offers comfort, spice, and satisfaction all in one pan.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential to crafting the perfect Black Pepper Chicken. Each component is carefully selected to contribute to the dish’s tender texture, vibrant color, and deep, savory flavor.
- 1 lb chicken breasts or thighs, sliced: Choose fresh chicken and slice against the grain for tenderness.
- 1 tablespoon light soy sauce: Adds a subtle umami and helps in marinating the chicken.
- 1 tablespoon Shaoxing wine: Brings a delicate depth and aroma, but dry sherry is a great substitute.
- 1 tablespoon cornstarch: Perfect for coating the chicken and thickening the sauce later on.
- 1/2 cup chicken broth: Keeps the sauce moist and flavorful.
- 2 tablespoons light soy sauce: Boosts the savory notes in the sauce.
- 2 tablespoons Shaoxing wine: Enhances the complex flavor profile of the sauce.
- 2 teaspoons dark soy sauce: Adds rich color and a slightly sweet depth.
- 1 1/2 tablespoons sugar: Balances out the saltiness with subtle sweetness.
- 2 teaspoons coarsely ground black pepper: The star of the show, delivering that signature peppery punch.
- 1/8 teaspoon salt: Just a pinch to season perfectly.
- 2 tablespoons peanut or vegetable oil: For stir-frying and creating that perfect sear.
- 1 tablespoon minced ginger: Adds warmth and a fresh zing that pairs beautifully with the pepper.
- 2 cloves garlic, minced: Brings an irresistible aromatic base.
- 1/2 white onion, chopped: Adds sweetness and texture to the dish.
- 2 bell peppers, chopped: Use mixed colors for vibrant visual appeal and a sweet crunch.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch in a bowl. This simple marinade tenderizes the meat while infusing it with nuanced flavors, setting the stage for the deliciousness to come. Let it sit for 10 to 15 minutes to allow those flavors to really sink in.
Step 2: Prepare the Sauce
While the chicken marinates, mix together the chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt in a small bowl. This sauce is where the magic happens – sweet, salty, and peppery all at once, thickening beautifully as it cooks.
Step 3: Stir-fry the Chicken
Heat the peanut oil in a skillet over medium-high heat, then add the marinated chicken pieces. Sear them just until browned on the outside – this locks in the juices and creates that irresistible caramelized layer. Once browned, remove the chicken from the skillet and set aside.
Step 4: Cook the Vegetables
In the same skillet, add a bit more oil if needed along with the minced ginger and garlic. Sauté briefly until fragrant – this wakes up all the senses. Then toss in the chopped onions and colorful bell peppers, stir-frying just long enough to keep their crunch and vibrant colors intact.
Step 5: Combine and Finish
Return the chicken to the skillet and pour in the prepared sauce. Stir constantly as the sauce begins to thicken, ensuring every piece of chicken is gloriously coated in that peppery glaze. Once everything is hot and bubbling, your Black Pepper Chicken is ready to plate and enjoy.
How to Serve Black Pepper Chicken Recipe
Garnishes
Finish your Black Pepper Chicken Recipe with a sprinkle of fresh green onions or chopped cilantro to add a burst of color and extra freshness. A wedge of lime on the side can also give a lovely, bright contrast to the dish’s robust flavors.
Side Dishes
This dish pairs incredibly well with steaming jasmine rice or fluffy fried rice to soak up every drop of the luscious sauce. For a more wholesome meal, serve alongside simple steamed greens like bok choy or broccoli which complement the peppery chicken beautifully.
Creative Ways to Present
For a fun twist, serve your Black Pepper Chicken Recipe in lettuce cups for a light, handheld delight. Alternatively, toss the cooked chicken and peppers with noodles and extra sauce for a quick stir-fry noodle bowl that’s just as irresistible.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to three days without losing much flavor or texture, making for an easy and tasty lunch or dinner the next day.
Freezing
This Black Pepper Chicken Recipe freezes nicely. Place cooled leftovers in a freezer-safe container or bag, removing as much air as possible. Freeze for up to two months. Thaw overnight in the refrigerator before reheating for the best results.
Reheating
Reheat gently over medium heat on the stovetop or in the microwave, adding a splash of water or chicken broth if the sauce seems too thick. Stir occasionally to warm evenly, preserving that perfect pepper-crusted goodness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this Black Pepper Chicken Recipe, offering a bit more juiciness and richer flavor while still absorbing the sauce beautifully.
What can I substitute for Shaoxing wine?
Dry sherry is a great substitute if you don’t have Shaoxing wine on hand. If you’d prefer a non-alcoholic option, a splash of chicken broth with a bit of rice vinegar can provide a similar depth of flavor.
How spicy is this dish?
The coarsely ground black pepper gives this recipe a warm, piquant kick rather than overwhelming heat, making it enjoyable for most palates. You can always adjust the pepper quantity to suit your taste.
Can I prepare this recipe without cornstarch?
Cornstarch is key for the texture, helping to thicken the sauce and giving the chicken that velvety glaze. If you must skip it, try using arrowroot powder or flour, but expect a slightly different texture.
Is this recipe gluten-free?
To make this Black Pepper Chicken Recipe gluten-free, use gluten-free soy sauce or tamari. The rest of the ingredients are naturally gluten-free, making it a great option for gluten-sensitive eaters.
Final Thoughts
This Black Pepper Chicken Recipe is a shining example of how simple ingredients come together to create a dazzling, satisfying meal bursting with flavor. Whether you’re new to stir-fries or a seasoned home cook, this dish invites you to experience warmth, spice, and the joy of cooking something truly delicious. I can’t wait for you to give it a try and make it a staple in your kitchen like I have!
Print
Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Black Pepper Chicken recipe is a quick and flavorful stir-fry dish featuring tender chicken slices marinated with soy sauce and Shaoxing wine, cooked with vibrant bell peppers and a tangy black pepper sauce. Perfect for a weeknight dinner, it balances savory, spicy, and slightly sweet flavors in just 25 minutes.
Ingredients
For the Chicken Marinade
- 1 lb chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
For the Sauce
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (or soy sauce)
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
For Cooking
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors)
Instructions
- Marinate the chicken: Combine the chicken slices with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch in a bowl. Mix well to coat evenly and let it marinate for 10-15 minutes to tenderize and infuse flavor.
- Prepare the sauce: In a small bowl, mix together 1/2 cup chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt until the cornstarch and sugar dissolve completely.
- Stir-fry the chicken: Heat 2 tablespoons of peanut or vegetable oil in a skillet or wok over medium-high heat. Add the marinated chicken pieces and sear until they turn golden brown on all sides, about 3-4 minutes. Remove the chicken from the skillet and set aside.
- Cook the vegetables: In the same skillet, add a little more oil if needed, then stir-fry the minced ginger, garlic, chopped onion, and mixed bell peppers for 2-3 minutes until fragrant and slightly softened but still crisp.
- Combine and finish: Pour the prepared sauce into the skillet with the vegetables. Cook and stir continuously until the sauce thickens and becomes glossy, about 1-2 minutes. Return the cooked chicken to the skillet and toss everything together to coat the chicken evenly with the sauce. Serve hot immediately.
Notes
- For a spicier kick, increase the amount of coarsely ground black pepper or add sliced fresh chili peppers.
- Chicken thighs can be used instead of breasts for juicier meat.
- Shaoxing wine can be substituted with dry sherry or a mix of rice vinegar and a little sugar if unavailable.
- Serve with steamed rice or noodles for a complete meal.
- Adjust soy sauce quantities based on salt preference or use low-sodium versions.
